I was visiting my parents recently and my 92-year old mother served a favorite treat from childhood for breakfast. We would enjoy these muffins regularly — you make the batter once, then can dip into it and bake-to-order for up to 6 weeks. At least that is the NAME of the recipe: we have never had it sit in our refrigerator for longer than 2 weeks, tops.
These are easy, yummy and not terribly bad for you (not going to lie: we cut the amount of sugar listed here in half, and they are just as delicious!)
So, whip up a batch and have the batter on hand for a quick breakfast treat, paired with a glass of cider for a snack, or enjoyed with a soup supper. Especially nice if you are working/schooling from home!
Remember: if you are wearing Storyline Collection PERFECT PANTS, you can focus on the muffins, NOT the muffin top! (OH YEAH, and they are on BOGO Special THIS MONTH, too!)
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SIX WEEK RAISIN BRAN MUFFINS
Recipe can be made ahead and stored in the refrigerator for up to 6 weeks.
This recipe is best if made in advance and stored in the refrigerator.
INGREDIENTS:
- 1 (15 ounce) box Raisin Bran cereal (Flakes , about 9 cups)
- 3 cups sugar
- 5 cups flour
- 5 teaspoons baking soda
- 2 teaspoons salt
- 4 eggs, beaten
- 1 cup vegetable oil
- 1 quart buttermilk
- 1 1/2 teaspoons cinnamon (optional)
Mix cereal with raisins, sugar, flour, soda and salt in a very large bowl. Add oil, eggs and milk. Allow to rest before use. Store in a covered container and use as needed.
TO BAKE: Fill muffin tins 2/3 full and bake at 400 degrees for 18-20 minutes.
(For an added treat, melt one teaspoon butter and one tablespoon of brown sugar in each muffin tin before filling.)
YIELD: 60 muffins